Asian Sticky Ribs
These sticky ribs are sweet, spicy, and taste just like Chinese bbq but are baked in the oven.
Ingredients
For the marinade
- One (2-inch) piece of fresh ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 1/4 cup hoisin sauce
- 1/4 teaspoon chili powder
- 1 tablespoon low sodium soy sauce
- 1 teaspoon granulated sugar
- 1/8 teaspoon freshly ground white pepper
- 1/4 teaspoon kosher salt
- 1 teaspoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon sesame oil
- 2 pounds 4 ounces pork back or side ribs, silver skin removed
For the ribs
- 1 tablespoon mild vegetable oil
- 3 scallions, finely chopped, to garnish
- 1 red chile, thinly sliced, to garnish
- 2 tablespoons sesame seeds, toasted in a dry pan until fragrant, to garnish
Instructions
Marinate the ribs
- In a large bowl, mix all of the marinade ingredients together. Place the ribs on a rimmed baking sheet and pour half of the marinade over the ribs. Cover and marinate overnight.
Cook the ribs
- Preheat the oven to 375°F (190°C ).
- Lay the ribs, meat side up, on a foil-lined rimmed sheet pan and baste with 1 tablespoon of oil. Roast for 45 minutes.
- After 45 minutes, turn the heat down to 325°F (170°C ). Baste the ribs with the remaining half of the marinade and then cook for 30 minutes more.
- Remove the ribs from the oven and leave them to rest for 10 minutes. Slice into slabs or individual ribs and place on a large serving platter (or you can serve them on the baking sheet).
- Garnish with scallions, red chile, and sesame seeds. Devour.
Nutrition
Serving: 1portion | Calories: 1270kcal | Carbohydrates: 27g | Protein: 59g | Fat: 101g | Saturated Fat: 29g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 1514mg | Fiber: 3g | Sugar: 13g